HERBED SPAGHETTI WITH TOMATOES AND WHITE BEANS

Herbed Spaghetti with Tomatoes and White Beans image

Categories Pasta

Number Of Ingredients 10

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12 ounces Spaghetti
15 ounces Can of Cannellini Beans
2 cups Packed flat leaf parsley (plus more for serving)
2 teaspoons Fresh lemon juice
1 teaspoon Lemon zest, grated
1/4 cup EVOO
6 cloves Garlic Cloves, thinly sliced
1 pinch Red pepper flakes
1 pound Cherry tomatoes, halved
1/2 cup Freshly grated parmesan cheese for serving

Steps:

1. Cook pasta in a large pot of salted water until al dente, 9 to 10 minutes. Add beans during last minute of cooking. Drain and return to pot, reserving 1/2 cup pasta water.
2. Meanwhile, combine parsley, lemon juice and zest, and 1 tablespoon oil in a food processor; pulse until finely chopped. In a large skillet, heat remaining oil over medium-high. Add garlic and red-pepper flakes; cook, stirring often, until golden brown, 3 to 4 minutes. Add tomatoes, season with salt, and cook until tomatoes burst and thicken, adding a little pasta water until consistency is saucy.